Seared Porterhouse with Oozing Maitre d' Butter (Alexandra Guarnaschelli) Recipe
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Directions:
- I am a big fan of stovetop cooking with a steak like this. Whether you like to grill it or try the cast iron skillet method, I like to avoid the oven and just watch a beautiful steak like this cook and brown on all sides.
- Make the butter: In a medium saute pan, heat 2 tablespoons of the butter over medium heat, then add the shallots. Season with salt, to taste, and cook until they are translucent, 3 to 5 minutes. Transfer the shallots to a medium bowl. Add the green peppercorns, mustard, lemon juice, lemon zest and Worcestershire sauce. Whisk to blend so all of the flavors start to meld together. Use a fork to blend in the other 8 tablespoons of butter. Season with salt and pepper, to taste, and stir in the parsley.
- Roll the butter into a cylinder (like cookie dough) in plastic wrap or parchment pepper and refrigerate until ready to use.
- Cook the steak: Heat a cast iron skillet large enough to hold the steak until it begins to visibly smoke. Use a kitchen towel to blot any excess moisture from both sides of the steak and season with salt and pepper. Shut the heat off underneath the skillet and use a pair of tongs to put the steak squarely in the pan. Raise the heat high and brown on the first side, 3 to 5 minutes. Resist the temptation to move it as it cooks. Lower the heat and cook for an additional 8 to 10 minutes. Turn it on its second side and brown for 3 to 5 minutes. Lower the heat and cook for an additional 8 to 10 minutes. Turn the steak on the edge with the fat cap and brown that for 3 to 5 minutes. Lower the heat and allow the steak to cook for an additional 3 to 5 minutes on each side. Slice the maitre d' butter into1/2-inch rounds and set aside.
- Testing for doneness: The simplest way to check for doneness is to make a small incision by the center bone in the thickest part of the steak. It should be a little less cooked than you would like to allow for carry over cooking and the finishing touch of running the steak under the broiler. For rare, a 2 1/2-inch porterhouse steak should take around 30 to 35 minutes to cook. Add about 4 minutes for medium-rare and 4 additional for medium. If using an instant-read thermometer, rare registers between 125 and 130 degrees F. For medium-rare, 130 to 135 degrees F and between 135 and 140 degrees F for medium.
- Remove the steak from the pan to a cutting board and let rest for 10 minutes. Cut into slices and transfer the whole thing to a heatproof platter with the meat still arranged around each side of the center bone. Top the steak with a single layer of the butter slices, put it under the broiler until the butter softens, about 30 to 45 seconds. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1471.85 Kcal (6162 kJ) | ||
| Calories from fat | 792.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 88.08g | 136% | |
|---|---|---|---|
| Cholesterol | 548.51mg | 183% | |
| Sodium | 675.55mg | 28% | |
| Potassium | 2149.56mg | 46% | |
| Total Carbs | 17.56g | 6% | |
| Sugars | 8.31g | 33% | |
| Dietary Fiber | 2.66g | 11% | |
| Protein | 150.28g | 301% | |
| Vitamin C | 14.3mg | 24% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 19mg | 105% | |
| Calcium | 94.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 212.57 Kcal (890 kJ) | ||
| Calories from fat | 114.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.72g | 136% | |
|---|---|---|---|
| Cholesterol | 79.22mg | 183% | |
| Sodium | 97.57mg | 28% | |
| Potassium | 310.45mg | 46% | |
| Total Carbs | 2.54g | 6% | |
| Sugars | 1.2g | 33% | |
| Dietary Fiber | 0.38g | 11% | |
| Protein | 21.7g | 301% | |
| Vitamin C | 2.1mg | 24% | |
| Iron | 2.7mg | 105% | |
| Calcium | 13.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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